Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-10-08
HOME MATTERS.
oAsRoVs RECIPES FOR MAKING PREsEayxs AMI
I"ALhs-cArsUrs AND sAUCEs-How TO MAKE
fRAcH AND APPLE BUTTER

AoOs RECIPES FOR MAKING PRESERVES AND
I"ALs-cArsUrs AND sAUCEs-How TO MAKE
fsACH AND APPLE BUTTER
CANNED ToxAroEs-Cook and season them a. for
ne saoie, emitting -four, bread or sugar. put them
ooinhg not Into alright glass cans
10 ARHP EGGS FREsH.-Pack In salt In ratsin
Jokes Or any small ones, small ends down. After
ward. aoJu once a week. turn over every box ex
cept the one you are using out Of
CHILL SACCk.-One peck OF tomatoes boiled and
srained through colander. Add a quart OF vine
gar, TWO large green peppers, seeded and chopped
ana two taolespoonfuls OF salt. Bring to a bol
bottle and seal
DzvILBD CHssrSrTs.-Peel the raw chestnuts
anu Scaid tnem TO remove the inner SKIN; put
them IN frying pan with little butter and toss
them about few moments; add a sprinkle OF salt
cheese.
PEACH BUTTER.-Eight pounds OF peaches peeled
and stoned; stew To pulp and add eight pounds
on graduated sugar; boil fifteen minutes: put In
stone jars or moulds- II you wish to keep for
winter Use. dip unglazed paper in the white OF an
egg and paste over the top
ToAAro JAA--Peel and cut up ten pounds Of ripe
tomatoes. put into kettle with three pounds OF
brown sugar. small pepper chopped pint of
vinegar, and an ounce each OF whole cinnamon
Sno cloves, tied In Dags- simmer for three hours
PARTICULARLY good with cold meats.
maeerate them twenty-four hours, with three
quarters OF a pound or white sugar 10 every pound
o. fruit. Boil them hour at most, adding the
juice and thin yellow peel OF lemons TO taste. The
esanon peel should be cut very small. and De Gu,
rom fresh lemons.
CREANRD APPLEs-Pare your fruit and either
scald or bake it until sufficiently soft 20 pulp IL
through colander; sweeten 70 taste. NIL your
glasses three parts full with IL, then plentifuiy
sprinkle In some powdered cinnamon. put good
layer OF rich whipped cream on the top and slit
white sugar overH.
GRATED PINEAPPLE PREsKRvEs.-Peel them care
fully; cut out the eyes, then weigh them; 70 each
pound. three-quarters OF pound OF sugar. Crate
the pineapple on q sharp CRATER; put all In the
skillet together and let boil until the juice Is thick
and clear; don't add any water TO them, but save
al the juice as you CRATE them.
TOMATO CHOwpER.-One bushel green tomatoes
chopped fine one grated horse-radish, one teacup
mustard seed twelve large onions, two large spoons
cinnamon, two large spoons cloves large spoons
alspice one large spoon black pepper bring all 10
boil then drain, heat the vinegar pour on hot; add
twelve green peppers chopped fine.
APPLE BUTTER-To make good apple butter
simply requires good, sweet apples and pure sweet
cider Pare and core the apples and boil until the
cider is reduced at least hail. until the whole is
rich dark pulp, stirring constantly. II you like
spice, the rule IL one tablespoonful OF cinnamon
and one-thlrd OF ateaspoon1ul OF ground cloves TO
each gallon OF apple butter, added when done but
sStll hot.
APPLE PRRsERvEs-Take ten pounds OF apples
peel quarter and stew until tender, In a pint OF
water. Skim out the apple and add to the liquid
the Juice Of three lemons and an ounce each OF
ground ginger and cinnamon. Boil half an hour.
Heat seven pounds OF sugar IN pans, pour into the
arup and stir well. Add the apples; let all boil
one minute. take on and put In large-mOuth jars.
Maiden Blush or Greening apples VIII retain tneir
shape
PICKED ToNAroEs.-One peck OF green tomatoes
cut In slices; three onions, not too large, finely
minced; aQuarter OF pound of mustard seed two
pfuI oh 0f
ground allspice, cinnamon, cloves and ginger. and
saltspoonful OF cayenne pepper, half pound of
Drpwn sugar, and vinegar enough TO cover the
tomatoes. Put all in the preserving kettle and set
on the stove, where the pickle should be kept just
at boiling point for one hour.
OYSTER CArsUP.-Pound in mortar 300 oysters,
after carefully saving all the liquor from the
shells; then put Them with the liquor. into
stewpan, adding q pound OF anchOvies, the thin
grated rind OF one lemon. tablespoonful OF lemon
juice, and bottle or thin white wine Cover the
pan and simmer gently Tor an hour; then strain il,
add teaspoonful OF pounded mace and TWO
dozen peppercorns; It is best without any other
seasOninY: boil IL with the sp;ces a few minutes
then let II cool and bottle 1t. This is excellent
flavor for steak, chops, and outlet.
INDiANA-One peck of green tomatoes one quart
OF onions, two punches OF celery, one caulinower,
one large white cabbage, eight green peppers. and
six cucunbers. Chop all fine, mix with six table
SpoonfuiS or salt and press In cOandei until the
water runs clear. Put in preserving kettle with
a pint or nasturtlan buds q quarter OF a pound
OF white mustard seed. one ounce OF whole black
peppers, an ounce OF whole cloves, one ounce Of
ground cinnamon. and one pound OF brown sugar.
cover with cider vinegar and bring TO boii. Pack
IN jars This will keep without scaling.
ArrLE JAM.-Peei and core the apples and cut
them in thin slices; then put them into apreserv-
Ing pan or enameled saucepan, and TO every one
pound fruit add three-auarters pound white sugar.
broken small and put IN, tied up in a piece OF
coarsr muslin, a few cloves. a small piece OF GIN
ger. and the rind OF lemon, very thin; stir with
u wooden spoon on quick fire for twenty minutes
or l9nger , II The he apples be Juicy when su
Remove the cloves, &c, and put the jam into jam
pots, and when quite cold Tie them down with
Thick paper or bladder. TO DC Kept In cool, dry
place.
ORANGE NARNALADE.-RcmOve the yellow rind
from three lemons and twelve oranges, being
iul not 10 take any OF the white, bitter part; cut
the peel into shreds, soak over night IN slightly
saited water; IN the morning put into q saucepan
with fresh water 10 more than cover; boil until
tender, changing the water three or four times;
when the last water Is drained off add the pulp OF
the oranges and lemons to the peel. rejecting the
seeds and white ind: add pint OF water and
pound aud a quarter OF sugar for q pound OF the
fruit; cook slowly upt1i Cielr-usuIlly little
more than an hour. Put. while hot. into small
cans Or mOlds.
CaEzsECAKE-Four eggs, well beaten, stirred
into two cups OF boiling milk; then put your pan
containing your milk and eggs on some Goals or a
stove and stir until 10 curdes; then strain OF the
Whr! and LIT the curd cOol CRATE six ounces OF
sponge cake or any other light cake that Is stale
butter with half pound OF sugar; add wine
glass OF wine and brandy mixed. spices, and a
little alter; then mix ali your ingredients to-
geLher; add the rind and juice OF one lemon Just
before putting into the paste: have ready nice
pun paste, put In your mixture, and bake In
slow over
CLEAR Ox-TAIL SoCr.-Cut an oX-tan into pieces
about an inch long with q small, fine meat saw.
Stew these pieces Of tail In some stock or broth
Cut up a carrot and turnip into small, square
pieces the size Of dice When the pieces of tail
nearly tender add the vegetables, simmer Till the
Tail and vegetables are quite tenier strain on the
pieces OF tail and vegetables. Clear the stock put
In the tail and vegetables and serve. III the tail Is
very large the pieces near the root must be cut
into two or even four. \ small tail Will make
three p.nts OF soup anG large tail three quarts
Be careful 10 remove ali the grease before clearing
The soup. II you have no broth Ia which 10 make
this soup Use two o1tals for three EinIs. II very
rtch soup l. wanted II Is better make stock as
OX-tails have much geiatine but lot much gravy
IL them
WALNUT CATSCP.-One hundred waInuts one
quart of vinegar, handful OF SALT one-quarter OF
an ounce each OF mace, nutmeg, cloves, ginger
and whole black pepper; a small piece OF horse
radish twenty Shallots- One-Quarter OF a pound OF
anchoyies, and one pint OF port wine Procure the
Wainurs at the time 50 young that you run
a pin through them, slightly bruise anu put them
Into lar with the salt and vinegar; let them
atS,l trrinU - DAY.